Blandine's Baked Beans
Background and History
Blandine's Baked Beans have their origins rooted in traditional New England cuisine, a beloved dish that has been passed down through generations. The dish's history dates back to the Native American tribes who initially cooked beans with maple syrup and bear fat, introducing what would become a staple in early colonial New England. Over the centuries, the recipe evolved, taking influences from English baked beans as settlers adapted this hearty dish using locally available ingredients.
Baked beans have often been associated with Saturday night dinners, partly due to their ease of preparation and affordability. This timeless dish has been a comfort food for many and holds a cherished place in American cuisine. The name "Blandine's" pays homage to the legendary mid-19th century cook, Blandine Sawyer, known in her community for creating beautiful versions of the classic dish.
Ingredients
- Dried Navy Beans - 1 pound
- Onion - 1 large, chopped
- Un-smoked Bacon - 8 ounces, diced
- Ketchup - 1/2 cup
- Molasses - 1/4 cup
- Dark Brown Sugar - 1/4 cup
- Dijon Mustard - 2 tablespoons
- Apple Cider Vinegar - 2 tablespoons
- Salt - 1 teaspoon
- Black Pepper - 1/2 teaspoon
- Paprika - 1/2 teaspoon
- Water - as needed
Preparation
Preparing the beans
To ensure that navy beans are perfectly tender, start by soaking them overnight. Place the beans in a large bowl and add enough water to cover them by at least three inches. Leave them to soak for at least 8 hours or overnight.
After soaking, drain and rinse the beans under cold water. This step helps to remove any potential indigestible sugars that can cause gastric discomfort.
Preparing the other ingredients
While the beans are soaking, it's a good time to prepare the onion and bacon. Dice the bacon into small pieces and chop the onion. Set these aside to be used later.
Cooking Process
Step-by-step cooking
- Preheat your oven to 325°F (163°C).
- In a large dutch oven or oven-safe pot, add the diced bacon and cook over medium heat until it becomes crispy and releases its fat.
- Remove the cooked bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Add the chopped onion to the pot with the bacon fat and sauté until the onion becomes translucent and slightly caramelized, about 5 minutes.
- Add the soaked navy beans to the pot, stirring them to coat with the bacon fat and onion mixture.
- Stir in the ketchup, molasses, dark brown sugar, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika.
- Return the crispy bacon to the pot.
- Add enough water to just cover the beans, then cover the pot with a lid.
- Transfer the pot to the preheated oven. Set your cooking timer for 3 hours.
- After 3 hours, check the beans. They should be tender and flavorful. If they're not tender enough, continue baking and check every 30 minutes.
How to Enjoy Blandine's Baked Beans
These baked beans are best enjoyed with freshly baked cornbread or a side of crusty bread. They can be served as a main or side dish and are perfect for picnics, barbecues, or casual dinners. Consider pairing them with grilled meats or sausages to balance the sweet and savory flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Enjoy your Blandine's Baked Beans warm, scooping generous portions and savoring the rich, smoky flavors of the dish. They are classic comfort food that brings warmth and satisfaction to any dining experience.